Sweet Paprika Chili-Trade Hungarian 250gr/8.9oz

> Yummy sweet Hungarian paprika. > "Sweet" means only "not hot". > Sweet paprika consists of ground chili peppers which contain very little capsaicin, and therefore, are not hot. The carbohydrate (sugar) content of both hot chili peppers and "sweet" chili peppers is about the same (which is low, particular considering the small serving size). So, there is no issue for diabetics or dieters. > On a recent trip to Hungary, I learned that Eastern Europeans cook with "sweet" paprika only -- they consider hot paprika (made of ground hot chilis) to be only a table condiment at most --- like salt. You'll see long strings of red chili peppers drying in the sun in rural Hungary, and Mexico (or New Mexico) --- but the Hungarian ones are not hot. Paprika from the Kalocsa region (including this brand) is particularly "sweat" or "mild" (not hot). Hungarian paprika from other regions or adjacent countries, may be a little warmer. > "Goulash" is really any meat and vegetable dish flavored with sweet paprika, (and optionally) cumin and caraway seeds. Add a little goulash mix to "American" beef stew and you can call it goulash. Or goulash can be a thinner soup. Or goulash can be any meat and sliced vegetables in thickened/extended with tomato sauce (I generally use marinara sauce). Smoked paprika is made from chili peppers that have been dried indoors, with the help of a fire, and is particularly popular in Middle Eastern dishes. > The other night, I sauteed roughly cut sweet onions, red and green bell peppers, with olive oil and wine vinegar, until soft, and added some slices of mild Italian sausage, and a tablespoon of sweet paprika, a teaspoon of cumin, and a teaspoon of caraway seeds. It was terrific! This is a popular dish throughout Central and Eastern Europe, usually sold as "Sausage in Hungarian (or 'Gypsy') Sauce". The red and green bells (and white onion) are particularly appropriate in a dish that you serve as "Hungarian", because they are the colors of the Hungarian flag. > Paprika is the secret ingredient that makes great chili. Want to pop the flavor of the ketchup you serve with hotdogs or hamburgers at your next barbeque? Add paprika (and optionally some cumin, and caraway seeds) to the ketchup. Want low-sugar barbeque sauce? -- tomato sauce and paprika, optionally with some hotter pepper. "Goulash spices" can also boost any spaghetti sauce. > Every few weeks, I bake 18 or 24 skinless chicken thighs (with the bones), marinated in salt and paprika, and freeze the cooked thighs. It takes alot of paprika to cover both sides of 24 thighs. When I can, I marinate the thighs overnight. Salt and sweet paprika was the "secret herbs and spices" used for the baked chicken featured in the once very extensive Wienerwald restaurant chain. --> Before marinating the chicken thighs, I trim as much fat as I can. After marination. I bake the thighs for 1 -- 1 1/2 hours at 320 degrees "face down" (ragged side down) on a baking grid (in a "cookie pan") to bake-out as much fat as possible. The result resembles rotisserie chicken. I freeze the cooked thighs in ziplock freezer bags, one bag per meal (in my case 2 thighs, one for me, one for my wife). The baked marinated thighs can be used almost any way you'd use chicken. For example, sliced for a sandwich, cut-up to use in a soup, or served as a "filet". As a "filet", the (thawed) skinless, de-fatted, long-baked chicken can be hard and dry --- but warmed with a sauce, can be moist and tender. A paprika and vegetable sauce (e.g., spaghetti sauce, alfredo sauce, pesto sauce, salsa verde, salsa bravo, recalito {sofrito} sause, etc.) works well (just substituting chicken for the sausage in the recipe above). I always add olive oil, and finely diced onions, and microwave until the onions are "melted". I particularly recommend Rao's Alfredo, which is a true Alfredo cheese sauce. Most other "grocery store" (fake) alfredo sauces --- are cheese-flavored flour-gravy --- bad news for diabetics or dieters. > Note that cumin and coriander are the dominant spices in middle eastern cooking, but paprika and cumin are also used, particularly in spice blends or in particular dishes. > Paprika is one of the few spices that keep well (meaning 6 months to a year). Cumin and caraway seeds also keep well (6 months to a year, but ground cumin and caraway do not (3-6 months). All spices may keep a little longer in cool, dry conditions, but less in hot moist conditions. Unfortunately, my wife won't tolerate cumin and caraway seeds (or anything else she perceives as "gritty"), so I can only use ground cumin and caraway. > So, while you can purchase a big bag of paprika, if you use lots of paprika. But, you need to purchase small containers of ground cumin and caraway from a high-volume source (such as Amzn), and replace them every 3-6 months.

Sehr gutes Paprikapulver, geschmacklich und farblich topp!

This is the best sweet paprika I have ever tried. I’ve tried many different brands even more expensive ones but this is the best. The smell of peppers as soon as you open the pack is divine. The flavour and colour it adds to food is wonderful. It’s a bit pricey but for me, totally worth it.

I've spent a significant amount of time in Hungary and have eaten goulash, stews, soups, paprika sausage and many other dishes spiced up with paprika. This is true authentic paprika, fresh, sweet and piquant to the nose. This paprika is one of the best brands in the country. I immediately made Hungarian sausage with it, and will use it in my barbeque sauce for the holidays. This brand also offers a smaller red tin of paprika which is what I buy friends when visiting Hungary. The paprika is grown in the region of Kalocsa, Hungary, one of the oldest cities and regions in Hungary. The paprika is imported to the US by a company in California. This was my first purchase on Amazon of the paprika I'm so familiar with. The expiration date on my product is long. This is great because it for sure will be gone by then. When I open the foil pouch for the first time, I make sure to put it in a glass jar that is airtight which is mostly stored in the dark pantry. I even throw a little oxygen eliminator in to keep the freshness between uses. This helps the paprika last longer. I make BBQ rubs for friends, lots of spice mixes that I share with everyone! Depth of scent and sweet flavor is authentic, it takes me straight back to Hungary each time I open the container and take a good sniff. Deep rich color I was expecting. I'm so glad the package is large because I go through paprika fast around here. I'm in Texas so the main use here is in BBQ rubs for grilling and smoking. It truly is a wonderful addition to many soups and dishes. If you haven't tried authentic Chicken Paprikash or Hungarian Mushroom Soup, I urge you to do just that! Your family will thank you!

J'ai pris ce paprika par simple curiosité, honnêtement je m'attendais absolument pas à tant de différence. Habitué à du paprika de supermarché ou en vrac, ce qui m'a d'abord surpris c'est l'odeur, un parfum plus marqué, fruité et nettement perceptible. Ça sent bien le poivron séché. Rien à voir à ce que j'ai pu goûté à ce jour, j'ai même l'impression que les autres marques sont des mélanges d'épices de très mauvaise qualité. Le vrai paprika doux est tout sauf terreux, non seulement il a du goût mais la saveur est plus intense. Au début c'est subtil mais le retour de saveur arrive d'un coup, c'est très agréable en bouche. Vu la qualité je dirais que ce paquet de 250 g vaut au moins 400g d'une autre marque abordable, sans pour autant avoir la même saveur. Quand vous avez goûté à celui là, il est difficile de revenir sur d'autres produits qui sont plus largement distribué. Ça revient moins cher de prendre le paquet d'un kilo. Ça sera pour la prochaine fois... Je suis boucher, c'était pour faire des merguez, c'est fini le paprika bidon, j'ai comme l'impression que je vais redécouvrir mes recettes. Je recommande chaudement ce paprika AOP. C'est le top du top.